Metabolic Engineering of Wine Strains of Saccharomyces cerev…

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24

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116

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2020

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DOI 10.3390/genes11090964
PMID https://pubmed.ncbi.nlm.nih.gov/32825346
PMCID https://www.ncbi.nlm.nih.gov/pmc/articles/7565949
OpenAlex ID W3070320998
Type Review
Language EN
Published 20 Aug 2020
Volume 11 (9)
Pages 964
Source Genes
Publisher Multidisciplinary Digital Publishin…
FWCI 0.26
Countries 1
Institutions 1
Added 24 Aug 2020
Updated 28 Oct 2026

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Metabolic Engineering of Wine Strains of Saccharomyces cerevisiae

Review 2020 EN Gold

Modern industrial winemaking is based on the use of starter cultures of specialized wine strains of Saccharomyces cerevisiae yeast. Commercial wine strains have a number of advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine market with new demands for improved wine quality, i…

24

Citations

116

References

2

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0.26

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2 authors

#	Author	Institutions	ORCID
1	Mikhail A. Eldarov	Russian Academy of Sciences (RU)	—
2	Andrey V. Mardanov Corresponding	Russian Academy of Sciences (RU)

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